Life Sciences
GATE XL year:2024 PYQs
Build your understanding with focused practice from past exam papers.
Questions 111–120 of 122. Imported answers require independent review unless marked reviewed.
Question 111
Open questionXL-UMCQ1 markNeeds review
Which one of the following absorbents is NOT used as an ethylene absorber in active packaging of fruits and vegetables?
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Open questionXL-UMCQ2 marksNeeds review
Which one of the following statements regarding moisture sorption isotherms of a dried food is NOT correct?
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Open questionXL-UMCQ2 marksNeeds review
Processing of fluid milk at 72 °C for 15 seconds is termed as
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You can attempt this question now. Sign in to view the answer key, explanations and discussion.Log in to check answerQuestion 114
Open questionXL-UMCQ2 marksNeeds review
Match the anti-nutritional factor in Column I with their corresponding activity given in Column II.
Column I
P. Lectin
Q. Stachyose
R. Phytate
S. Kunitz type inhibitor
Column II
Flatulence
Chelates with divalent cations and reduces their bio-availability
Inhibits trypsin and chymotrypsin
Hemagglutination
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You can attempt this question now. Sign in to view the answer key, explanations and discussion.Log in to check answerQuestion 115
Open questionXL-UMSQ2 marksNeeds review
Which of the following fatty acids is/are known to increase the low density lipoprotein (LDL)-cholesterol?
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You can attempt this question now. Sign in to view the answer key, explanations and discussion.Log in to check answerQuestion 116
Open questionXL-UMSQ2 marksNeeds review
The addition of which of the following to high-methoxyl pectin will result in gel formation?
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You can attempt this question now. Sign in to view the answer key, explanations and discussion.Log in to check answerQuestion 117
Open questionXL-UMSQ2 marksNeeds review
Which of the following steps in food processing is/are used to reduce the acrylamide formation in food products?
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You can attempt this question now. Sign in to view the answer key, explanations and discussion.Log in to check answerQuestion 118
Open questionXL-UMSQ2 marksNeeds review
Which of the following enzymes is/are used for the production of high fructose syrup (HFS) from corn starch?
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You can attempt this question now. Sign in to view the answer key, explanations and discussion.Log in to check answerQuestion 119
Open questionXL-UMSQ2 marksNeeds review
Which of the following is/are typical characteristic(s) of a fungal cell?
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You can attempt this question now. Sign in to view the answer key, explanations and discussion.Log in to check answerQuestion 120
Open questionXL-UMSQ2 marksNeeds review
Which of the following statements is/ are correct regarding food and water borne disease and the class of causative microorganisms?
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